Topic: CTM - Chicken Tikka Masala

[976bar]

I just made this today too, it's great

I did add some Pasatta and some milk as the sauce was getting too thick, but top notch curry

[RobinB]

Just made Curry kings CTM, fantastic! I left out the chilli powder but it was quite hot anyway(not that i minded),probably because I used Hot madras powder in the BE spice mix and used Rajvers base which is fairly well spiced too,also added a pinch of Methi at the end,10 times better than the last CTM I made which was from Kris Dhillons book.

[mickdabass]

That looks the business

[Curry King]

That does look great, I can almost taste it 

[JerryM]

RobinB,

looks as if you've done your homework for sure - fantastic job.

i too like the rajver base with this dish - it makes a difference for me

given the almonds on the top did u add any to the sauce - appreciate it's not in the spec but it's crossed my mind a few times but i've stuck to spec not wanting to spoil what's a top notch result. the reason for the interest is i made ronnoc's korma (not my fav at all the korma) but it used ground almond and i really took to both ronnoc's dish and the almond.

[RobinB]

Thanks for the comments guys,I was definitely pleased with the results,As for the almonds I just sprinkled a few on top for garnish as some restaurants tend to do,I did consider adding some almond powder, but decided not to meddle with it too much the first time round.
I do like the Rajver base,had some good results with it so far,Madras's Bhoonas etc.

[adriandavidb]

Made Curry King's CTM for a 'get-together' last night, using Corry Ander's chicken tikka.

Very good indeed, at least as good as any BIR version I've had in the last couple of decades!

[Curry King]

Made Curry King's CTM for a 'get-together' last night, using Corry Ander's chicken tikka.

Very good indeed, at least as good as any BIR version I've had in the last couple of decades!

Great stuff 

[adriandavidb]

Curry King, the link to the Tandoori Masala you use comes back 'not found', what make do you use?  I recall you mentioned that Rajah was OK but not the best?

I used a 50/50 mix of CAs (from PC), and Rajah; with some extra food colouring (for the sake of my guests, it's all about the mangagement of expectation as we know!). This produce very good results, but I would like to try it 100% your way next time!

Ta

[JerryM]

i am sure the tandoori masala is a key ingredient.

i use the Leena brand (it's a pinky colour). i also have the rajah (very dark red) - this i would not use in CTM believing the taste to be further away from BIR than using the Leena. i do use more of the rajah overall - for dry rub on chicken mostly on pizza - it's brill. i would not use the Leena though for a dry rub.

hope this makes sense. i like both very much but each has it's own merit's.